Taste of Home
Chicken Fajita Pizza
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
YIELD: 2 pizzas (8 slices each).
Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry.
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm water (110° to 115°)
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2-1/2 cups all-purpose flour
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4 tablespoons canola oil, divided
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2 teaspoons salt, divided
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1 teaspoon sugar
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1 pound boneless skinless chicken breasts, cut into strips
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2 cups sliced onions
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2 cups sliced green peppers
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2 teaspoons chili powder
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1 teaspoon garlic powder
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1 cup salsa
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2 cups shredded Monterey Jack or part-skim mozzarella cheese
Directions
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1.
In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes.
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2.
Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes.
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3.
In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender.
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4.
Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.
Nutrition Facts
1 slice: 193 calories, 7g fat (0 saturated fat), 23mg cholesterol, 544mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable, 1/2 fat.
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